Thin beef rolled around garlic, parsley, and cheese, braised in tomato sauce. Italian Sunday dinner.
SHOPPING: Flank steak pounded thin (or have butcher butterfly it). Good Parmesan.
Ingredients
Scale
Measurement units
- Flank steak, pounded thin
- Parmesan, grated
- Garlic cloves, minced
- Fresh parsley, chopped
- Salt
- Black pepper
- Olive oil
- Onion, diced
- Red wine
- Crushed tomatoes
Ingredients
Scale
Measurement units
- Flank steak, pounded thin
- Parmesan, grated
- Garlic cloves, minced
- Fresh parsley, chopped
- Salt
- Black pepper
- Olive oil
- Onion, diced
- Red wine
- Crushed tomatoes
Instructions
Prepare the rolls
Prepare the rolls
Sear the meat
Sear the meat
Braise until tender
Braise until tender
Spoon sauce over
Spoon sauce over
Tomorrow's Meal
Braciole Ragu Pasta
Shredded braciole meat folded into its own rich sauce, served over fresh pasta or polenta for a deconstructed second meal
You'll need to pick up:
Fresh pasta or polentaGrated Parmesan cheeseFresh basil (optional)
Quick overview:
- 1.Gently reheat braciole and sauce in a low oven (300°F) or on stovetop over low heat until warmed through
- 2.Remove meat from sauce and shred or chop into bite-sized pieces
- 3.Return shredded meat to sauce and simmer 5 minutes to meld flavors
- 4.Cook fresh pasta al dente or prepare creamy polenta
- 5.Toss pasta or spoon polenta into bowls, top generously with braciole ragu
- 6.Finish with Parmesan and fresh basil if desired
Before you cook
Cook notes
- • SHOPPING: Flank steak pounded thin (or have butcher butterfly it). Good Parmesan.
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